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Saturday, July 26, 2014

Korean Soy Garlic Fried Chicken

I have tons of photos saved in my computer untouched since...last year ha! So I was opening folders and poking around to see what's interesting when I spied this folder staring at me. I couldn't resist the photos.

After my attempt at making 양념통닭 (Yangnyeom Tongdak) last year, I had actually tried my hand at making it again a few months after the first try, but with soy garlic sauce instead. I got the recipe from a Korean cookbook but was not too pleased with how the sauce turned out, cos it was too salty for my liking. But nevertheless, the photos turned out quite well, so decided to share them here.

Lunch at home: 제육볶음, 양념통닭, 해물파전 , 계란 말이 & 반찬

계란 말이 and 반찬

반찬 (Banchans), aka side dishes, can be a pain to make, but at least you can make more to keep and enjoy over the next week or so. Some side dishes keep better than others. Like kimchi (see my recent post on kimchi here), egg roll (gyeran mari here), pickled radish, and stewed potatoes can probably keep up to a week (kimchi for up to a few months). Cucumbers, beansprouts and spinach are best eaten within a few days of making.

No recipe today, for I shall attempt to seek out a better recipe for soy garlic sauce. Any recommendations?